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A close-up of a moist, herb-infused cranberry cake slice on a white plate, garnished with fresh cranberries.
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Classic Cranberry Cake

A moist and festive classic cranberry cake with tart fresh cranberries baked throughout a sweet buttery cake — perfect for holiday gatherings or cozy breakfasts alongside coffee. Combines bright cranberry flavor with a tender crumb and a hint of vanilla. (reconstructed from standard cranberry cake recipes)
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Cake
  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ¾ cup unsalted butter softened
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • ½ tsp salt
  • 12 oz fresh cranberries can use frozen, do not thaw
  • ½ cup milk

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Electric mixer (or whisk)
  • measuring cups and spoons
  • Spatula
  • Wire rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan and set aside. (Typical method — reconstructed)
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (Standard cranberry cake step) :contentReference[oaicite:1]{index=1}
  3. Beat in the eggs one at a time, then mix in vanilla extract until well combined. :contentReference[oaicite:2]{index=2}
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. :contentReference[oaicite:3]{index=3}
  5. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients, mixing until just combined. :contentReference[oaicite:4]{index=4}
  6. Gently fold in the fresh cranberries so they are evenly distributed throughout the batter. :contentReference[oaicite:5]{index=5}
  7. Pour the batter into the prepared pan and smooth the top. :contentReference[oaicite:6]{index=6}
  8. Bake for about 40–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack before slicing and serving. :contentReference[oaicite:7]{index=7}

Notes

This cranberry cake is great served warm or at room temperature. Optionally add a light glaze or dust with powdered sugar. Leftovers can be stored covered at room temperature for 2–3 days. (Common storage and serving tips) :contentReference[oaicite:8]{index=8}